The last I updated here, I turned to a non-bake yoghurt parfait breakfast when the heat got to me. Now as I’m writing this, the bedside window is perforated with beautiful patterns of the tearing clouds. Such is the temperament of the weather here; the seasons are far from clearly defined, and as time went by, it had become more difficult to predict the wet playful monsoon period, when brightly-coloured raincoats and quirky cute brollies contemplated their position amidst backpacks of school children and handbags of strutting ladies.
And all I can think of at this moment is the warm slice of blueberry crumb cake fresh from the oven I had a couple of days ago. I have a favourite apple streusel torte recipe, which I always turn to whenever the non-chocoholic crowd decides to gang up on me, or when I need a good choice of underrated warm cake to be slivered ever so slightly with a dollop of freezer-cold ice-cream. But now, this one attempt at a blueberry bake has knocked the several tastes of red off the charts, for I have found the perfect crumb cake that kept everyone eagerly asking for a second slice.
I’ve had a pack of blueberries sitting in the freezer for some time now, and had been searching for the right recipe to try; blueberry muffins were too average (and the mother decided she was not a fan, having tried at the airport recently), while a blueberry pie sounded too ambitious (the last time I made that, I opted for the canned blueberry pie filling the brother had bought). An intensive search around the Net saw me drooling over these photos, and I knew that if I couldn’t get my hands on those lovely cutlery, I just simply had to try my hands on that crumb cake.
This is one cake that actually brought all the chocoholics and non-chocoholics sitting at the same table, discussing what was the ‘winner’. Some were absolutely smitten by the cinnamon streusel crumble adorning the top layer of the cake, others were won over by the perfect tease of the orange zest illuminating the cake itself, while some found comfort in hidden blueberries bursting in freshness amidst a fluffy cake. Whatever the reason, and in which ever way you prefer (I had mine with warm tea, the father had his with a dollop of vanilla ice-cream), this recipe is a sure keeper.
In other news, I’ve been tagged by my dear ol’ friend Jean-Marie who insists on knowing if being in love had “an adverse effect” in my music taste *rolls eyes*, and so, here goes, six songs I am currently either plugged into right now, or have got the tune stuck in my head as of late. (Click the titles for links to their respective videos.)
1. The Mariner’s Revenge Song – The Decemberists
My happy song for this season. Irony at its best, given that the song is about death and the likes.
2. Lucky – Jason Mraz & Colbie Caillat
A fan of Mraz’s music, I love the simplicity and earnestness of this song’s lyrics.
3. Butterflies & Hurricanes – Muse
Undoubtedly the best song from this talented band. Ever. In my opinion, of course. My go-to when I need a pick-me-up from the harsher realities. Can never get tired of this.
4. When Will I See Your Face Again – Jamie Scott & The Town
The song that the father always hears me singing from the stairs. Nuf said.
5. Fell In Love With A Girl – White Stripes
“I must be fine cause my heart’s still beating”;–possibly my most-oft-used MSN caption. One of my all-time fave from them.
6. tunes from the mister’s guitar
Miss that. *hint hint*
Blueberry Crumb Cake
(adapted from here)
2 tsps ground cinnamon
1/2 cup brown sugar
1 1/2 cups plain flour
175g cold butter, diced
Combine all the ingredients in a bowl, and rub together until the mixture is crumbly. Place in the refrigerator until ready to use.
150g butter, softened
3/4 cup caster sugar
1 tsp vanilla extract
2 large eggs
zest of one orange
1 1/4 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
1-1/2 cups blueberries
- Preheat the oven to 180C. Grease an 8-inch tin.
- Cream the butter, vanilla and sugar until light and fluffy. Beat in the eggs one at a time, then add in the zest.
- Add in the buttermilk, and fold in the flour, baking powder, and baking soda. Lastly, fold in the blueberries.
- Pour this batter into your tin, and sprinkle the crumble mixture over the top, covering the entire batter evenly.
- Bake at 180C for about 50mins. Allow to cool in the tin for 10 mins before inverting onto a cooling rack.
Notes: Make sure you grease the tin very well; it may be difficult to invert the cake out of the tin otherwise.